• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • Facebook
    • Instagram
    • YouTube
  • ×
    You are here: Home / Recent Posts / Aval Inipu Pongal

    Aval Inipu Pongal

    January 12, 2014 by Sharmilee J 11 Comments

    TwitterFacebook14PinterestTelegramWhatsAppYummly
    14
    SHARES
    Jump to Recipe Print Recipe

    Aval Inipu Pongal is an instant easy sweet pongal made with flattended rice, moong dal, jaggery and milk. How to cook Aval Inipu Pongal is described in this post with step by step pictures.
    Aval Sakkarai Pongal Recipe

    Pin
    Aval Inipu Pongal is one quick instant version to hit your sudden sweet cravings. In addition it is nutritious too with moong dal and jaggery.

    I wanted to post a simple yet interesting sweet pongal recipe this year.After discussing with perimma I thought of trying rava sweet pongal,then changed my mind when I saw karumbu pongal in the chettinad cookbook but getting karumbu chaaru and then making the pongal was a hurdle for me….so left the thought of making new post itself this year.

    Yesterday when I woke up, suddenly the idea of making poha sweet pongal striked me and here comes this post for pongal 2014 🙂 Aval Sakkarai Pongal is very simple and easy to make…It turned out delicious and I loved it to the core.

    About Aval Inipu Pongal

    To begin with first heat up jaggery with water, make a thin syrup and set aside. No consistency checks needed. Roast dal first then cook it with enough water until mushy. Strain and add jaggery syrup to it cook until well combined. Soak poha for few mins then add to it. Mix well until well combined.Then add milk cook for few mins.Fry nuts and raisins in ghee and add it. Add more ghee and mix well.

    Variations

    • You can skip milk and cook with just jaggery.
    • You can replace jaggery syrup with jaggery powder itself but make sure there are no impurities.
    • Adding saffron milk gives it a rich flavour and taste.

    Storage

    Generally sweet pongal keeps well for 2 days in room temperature but as this includes milk if in room temperature finish it off within a day. However if refrigerated you can extend shelf life by 2 days. I wouldn’t recommend freezing.

    Similar Recipes

    • Traditional Sakkarai pongal
    • Pot sweet pongal
    • Quinoa sweet pongal
    • Wheat rava sweet pongal
    • Kalkandu pongal
    • Rava sweet pongal

    Pin

    If you have any more questions about this aval inipu pongal do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this aval inipu pongal ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe

    Print Recipe Pin Recipe

    Aval Inipu Pongal

    Aval Inipu Pongal is an instant easy sweet pongal made with flattended rice, moong dal, jaggery and milk. How to cook Aval Inipu Pongal is described in this post wiht step by step pictures.
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Total Time25 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1/2 cup aval / flattened rice / poha
    • 2.5 tbsp moong dal
    • 1/8 cup milk
    • 1/2 cup jaggery
    • 1/2 cup water
    • a small pinch cardamom powder
    • a tiny pinch edible camphor
    • 2 tbsp ghee
    • 10 nos cashews broken
    • 15 nos raisins

    Instructions

    • Dissolve jaggery in water, use hot water to dissolve easily. Then heat it up until for the remaining lumps to get dissolved, let it come to a rolling boil.
    • Switch off and strain to remove impurities. Then add edible camphor(a very tiny pinch not more than that), cardamom, set aside.
    • Roast cashews and raisins in ghee till golden brown, set aside. Dry roast moong dal till golden brown and cook it with enough water till mushy, switch off. Mash it up well with a ladle.
    • Add the prepared jaggery syrup to the mashed dal, mash it well so that the dal blends well with the syrup…Heat it up.
    • Meanwhile rinse poha and soak it in water for 3mins.Once poha is soft, add it to the jaggery syrup along with coconut. Let it boil for 2mins.
    • Stir well and mash the poha well so that it blends well with the jaggery syrup. Then add milk and keep stirring till it reaches a semi thick consistency.
    • Add ghee, and roasted cashews raisins(I reserved the remaining for garnish), switch off.
    • Serve Aval Inipu Pongal hot with ghee drizzled and remaining cashews and raisins.

    Notes

    • I cooked dal in the same pan I roasted and it took some time to get cooked meanwhile I was grating jaggery. Instead you can even pressure cook it for 3 whistles with enough water.
    • Pongal gets thicker in consistency after cooling down so switch off accordingly.
      If it gets dry, while serving add little ghee and milk.
    • I used paagu velam to get the dark brown color and also for the taste.You can use normal round jaggery too.
    • You can also use saffron if you like the flavour.
    • Drizzle ghee and garnish with cashews,raisins while serving, tastes yumm!!
    Nutrition Facts
    Aval Inipu Pongal
    Amount Per Serving (200 g)
    Calories 636 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 10g63%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 40mg13%
    Sodium 20mg1%
    Potassium 171mg5%
    Carbohydrates 107g36%
    Fiber 3g13%
    Sugar 52g58%
    Protein 10g20%
    Vitamin A 61IU1%
    Vitamin C 0.4mg0%
    Calcium 62mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    How to make Aval Inipu Pongal

    1. Measure jaggery, add it to a pan, add water and mix it well.
      jaggery syrupPin
    2. Heat it up for 2 mins,let jaggery dissolve.Strain to remove impurities. Pour into a pan and let it boil.
      filter jaggery syrupPin
    3. Roast cashews and raisins in ghee till golden brown,Set aside.Dry roast moong dal till golden brown and cook it with enough water till mushy,switch off.Mash it up well with a laddle.How to make aval sakkarai pongal - Step3Pin
    4. Add the prepared jaggery syrup to the mashed dal,mash it well so that the dal blends well with the syrup…Heat it up.Meanwhile rinse poha and soak it in water for 3mins.Once poha is soft, add it to the jaggery syrup along with coocnut.Let it boil for 2mins.
      How to make aval sakkarai pongal - Step4Pin
    5. Stir well and mash the poha well so that it blends well with the jaggery syrup.Then add milk and keep stirring till it reaches a semi thick consistency.Add ghee, and raosted cashews raisins(I reserved the remaining for garnish),switch off.
      How to make aval sakkarai pongal - Step5Pin

    Aval sakkarai pongal ready. Serve hot with ghee drizzled and remaining cashews and raisins.
    Poha Sweet Pongal

    Pin

    Expert Tips

    • I cooked dal in the same pan I roasted and it took some time to get cooked meanwhile I was grating jaggery 🙂 Instead you can even pressure cook it for 3 whistles with enough water.
    • Pongal gets thicker in consistency after cooling down so switch off accordingly. If it gets dry, while serving add little ghee and milk.
    • I used paagu velam to get the dark brown color and also for the taste….You can use normal round jaggery too.
    • You can also use saffron if you like the flavour.
    • Drizzle ghee and garnish with cashews,raisins while serving, tastes yumm!!

    Poha Sweet PongalPin

    TwitterFacebook14PinterestTelegramWhatsAppYummly
    14
    SHARES

    Filed Under: Poha Recipes, Pongal, Pongal festival, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Amulya Reddy

      January 12, 2014 at 6:42 am

      hello sharmilee
      how do u keep ur indalium vessel that clean clean and white. Did u season the dish before u use it. I had a couple but after I use it for cooking it will turn yellow with the oil I used. Any tips? Thanks
      Amulya

      Reply
      • SHARMILEE J

        January 17, 2014 at 12:25 pm

        Yes it turns out brown after some months….mine also had few brown spots….the pics you see here are the steps I took it when the vessel was new 🙂

        Reply
    2. Suja Manoj

      January 12, 2014 at 11:05 pm

      Nice recipe,thanks for sharing this yummy pongal

      Reply
    3. Shabitha Karthikeyan

      January 13, 2014 at 12:08 am

      Lovely idea. Aval is getting popular in my house and I should try it !!

      Reply
      • Snow White

        January 13, 2014 at 7:23 am

        wonderful…

        Reply
    4. MSUSMA

      January 13, 2014 at 4:21 am

      Nice idea of aval pongal

      Reply
    5. Dipti Joshi

      January 13, 2014 at 6:22 am

      Nice variation to the traditional recipe. Love it. 🙂

      Reply
    6. notyet100

      January 14, 2014 at 11:27 pm

      Awesome clicks those flowers remind me of home )!

      Reply
    7. Hari Chandana P

      January 20, 2014 at 3:53 am

      Looks divine!! 🙂

      Reply
    8. Vandana Rao

      December 07, 2015 at 2:25 pm

      quick recipe.. my kid loved it.. thanks!!!

      Reply
    9. Anupama Chopra

      January 31, 2019 at 3:40 pm

      Thanks for sharing such a delicious recipe with us.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Kashmiri Pulao
    • Rava Pongal
    • Sabudana Thalipeeth
    • Paal Paniyaram Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea Recipe
      Black Tea
    • How to make Icing Sugar at home | Homemade Icing Sugar Recipe
    • Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2021 Text,Images and Content Copyrighted by Sharmilee | Technical Partner </> Host My Blog